Instructions: Slice onions, mushrooms and bacon.

Peel and slice potatoes.

Melt the butter in a saucepan and add the onions, mushrooms, and bacon. Saute gently for 3 minutes until soft.

Add the stock and potatoes, bring to the boil and simmer until potatoes are tender (about 35 min). Puree in a liquidiser and return to saucepan.

Reheat, add cream and season with salt and pepper. Serve sprinkled with chopped parsley.

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